This Zesty Chicken Enchilada Pasta Salad is a fun twist on a classic! It’s packed with tasty chicken, colorful veggies, and a lively dressing that brings everything together perfectly.
I love making this dish when I need a quick and easy meal. It’s great for lunch and perfect for a picnic. Plus, leftovers taste even better the next day—if there are any left, that is! 😄
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its twists hold onto the dressing and flavors beautifully. You can substitute with other pasta, like fusilli or penne, for a different look but similar taste.
Cooked Chicken: Shredded rotisserie chicken is a great shortcut! If you need a vegetarian version, use grilled veggies or tofu instead.
Black Beans: Canned black beans make this salad hearty and nutritious. You can swap them for kidney beans or chickpeas if you prefer a different flavor or can’t find black beans.
Enchilada Sauce: For a lighter option, consider a homemade salsa or even ranch dressing! Just remember that this will change the flavor profile a bit.
Jalapeños: I love the kick they add, but you can leave them out for a milder dish. You could also use bell peppers for crunch without the heat.
How Do I Cook the Chicken Perfectly?
Cooking the chicken well is key for this salad. Seasoning it properly adds flavor, and the cooking method will preserve its juicy texture. Follow these tips:
- Use medium heat to avoid burning. Heat a drizzle of olive oil in a skillet before adding the seasoned chicken.
- Cook the chicken for about 5-7 minutes until it’s golden and cooked through. Cut a piece to check doneness!
- Let it cool slightly before adding to the salad to maintain a nice texture.
By taking these steps, you’ll have perfectly cooked chicken that elevates your salad.
Zesty Chicken Enchilada Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini pasta (about 3 cups dry)
- 2 cups cooked chicken breast, cubed or shredded
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1/2 cup red onion, finely diced
- 1-2 jalapeño peppers, thinly sliced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup enchilada sauce
- 1 lime, juiced (plus extra wedges for garnish)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- Salt and pepper, to taste
- Olive oil, for cooking chicken
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and cook, plus at least 30 minutes to chill in the refrigerator. So, in total, you’re looking at approximately 45 minutes to enjoy this tasty dish!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking the rotini pasta according to the package instructions until it’s al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly. Set it aside for later.
2. Prepare the Chicken:
While your pasta is cooking, drizzle a little olive oil into a skillet and heat it over medium heat. Season the chicken with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook the chicken pieces in the skillet until they are cooked through and golden brown, which should take about 5-7 minutes. Once done, take it off the heat and let it cool slightly.
3. Combine Ingredients:
In a large mixing bowl, combine the cooled rotini pasta, cooked chicken, black beans, corn, diced red onion, jalapeño slices, and chopped cilantro. Mix everything together gently.
4. Add the Sauce:
Pour the enchilada sauce and lime juice over the pasta mixture. Toss everything together again until all the ingredients are well-coated with the sauce.
5. Taste and Adjust:
Give your pasta salad a taste and see if it needs any additional seasoning. You can adjust with more salt, pepper, or lime juice based on your preference. You want it to be zesty and flavorful!
6. Chill and Serve:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld beautifully together. When ready to serve, enjoy it cold or at room temperature, garnished with extra lime wedges and cilantro if you’d like.
Enjoy this vibrant and flavorful Zesty Chicken Enchilada Pasta Salad as a perfect meal or side dish!
FAQ for Zesty Chicken Enchilada Pasta Salad
Can I Use Other Types of Pasta?
Absolutely! While rotini is great for holding onto the dressing, you can substitute it with any pasta shape you prefer, such as fusilli, penne, or even gluten-free pasta if needed.
How Can I Make This Dish Vegetarian?
To make this pasta salad vegetarian, simply omit the chicken and add more veggies! Grilled zucchini, bell peppers, or even avocado can add delicious flavors and textures.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving, and enjoy a quick meal later on!
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for meal prep. You can make it a day in advance; the flavors will deepen and meld beautifully in the fridge. Just remember to add fresh garnishes like cilantro right before serving!
